The perfect bake to try with the kids over the Easter time, or to use up all that chocolate after Easter!
- 400g milk chocolate
- 450g Stockan’s Thick Oatcakes
- 200g margarine
- 6 tbsp golden syrup
- 240g chocolate eggs
- A few squares of white chocolate
Either grease or cover a swiss roll tin in cling film.
Weigh out the milk chocolate, syrup and margarine in a microwavable bowl and heat in the microwave in short bursts, stirring regularly, until melted.
Put the Stockan’s Thick Oatcakes into a food bag and, using a rolling pin, bash into crumbs.
Bash the chocolate eggs, but only enough to break them in two.
Add the oatcake crumbs to the melted chocolate mixture and stir until combined.
Press into your prepared tin and then sprinkle over the chocolate egg pieces.
Drizzle with a little melted white chocolate.
Leave to set in the fridge for a couple of hours and then cut into treat size pieces and